Pork Belly Larb (Thai Pork Belly Salad Recipe)
Easy pork belly larb tossed with fresh herbs and a spicy chili-lime dressing. An authentic Thai salad that’s delicious with sticky rice or served as a side.
Equipment
- Measuring spoons
- Cutting board and sharp knife
- Small saucepan or frying pan
- Mixing bowl
- Wooden spoon or tongs
Ingredients
- 200 g pork belly, sliced into thin bite-sized pieces
- 2 tbsp water
- a pinch of salt
- 1/2 tbsp fish sauce
- 1/2 tbsp lime juice
- 1/2 tsp sugar
- 1/4 tsp chili flakes
- 1/2 tsp toasted rice powder
- 1 small shallot, thiny sliced
- 2 stalks green onions, finely chopped
- 3 tbsp mint, chopped
- 4 tbsp coriander (cilantro), chopped
Instructions
- Slice the pork belly. Cut the pork belly into thin, bite-sized strips, making sure to keep a nice balance of meat and fat.
- Prepare the herbs. Thinly slice the shallots and chop the green onions, cilantro, and mint leaves.
- Cook the pork. In a small pan, add water and a pinch of salt. Simmer the pork belly over medium heat until tender and fully cooked, then transfer to a mixing bowl.
- Combine and serve. Add fish sauce, lime juice, chili flakes, toasted rice powder, and sugar to the pork. Toss well, then fold in the fresh herbs until everything is evenly coated. Serve right away.
Video
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 543kcal | Carbohydrates: 6g | Protein: 10g | Fat: 53g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Cholesterol: 72mg | Sodium: 401mg | Potassium: 326mg | Fiber: 1g | Sugar: 3g | Vitamin A: 531IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 1mg
